Wine-Glazed Cake

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1 box Duncan Hines yellow cake mix

1 small box vanilla instant pudding mix

3/4 cup water

3/4 cup vegetable oil

1/4 cup packed light brown sugar

2 teaspoons ground cinnamon

4 large eggs

1 1/4 cups granulated sugar, divided

3/4 cup white wine, divided

1 stick butter


Preheat the oven to 350 degrees. Beat the cake mix, pudding mix, water, oil, brown sugar, cinnamon, eggs, 1/4 cup of the granulated sugar, and 1/2 cup of wine with an electric mixer at a medium speed until just blended, about 30 seconds. Increase speed to medium-high, and beat about 2 minutes.

Pour the batter into a greased and floured 10-cup Bundt pan. Bake at 350 degrees until a wooden pick inserted in the center comes out clean, about 1 hour.

While the cake is baking, melt the butter in a saucepan over medium heat. Stir in the remaining 1 cup granulated sugar and 1/4 cup wine. Pour the butter mixture over the hot cake in the pan, and cool completely, about 1 hour. Turn the cake out onto a serving plate.

Photo by Thomas Wells

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